Sunday, 26 July 2015

I'm always perusing new blogs, and 'COOKIE + kate' is the latest. I found this recipe I had to try!

This recipe looked interesting and it was scrumptious, and full of goodness. I already had the cooked quinoa, so the prep was easy. I also have a spiralizer (mine has one setting- very fine spirals) that I used for the beets. which I liked, since raw beets can have an earthy flavour- so the finer the better. I also used it on the carrots. The dressing was a nice combination of sweet and tangy. The Edamame beans and pumpkin seeds added texture, and the greens softened the salad. We had it in combination with some fresh summer corn and a mediterranean bean burger. Yum!

Friday, 24 July 2015

I got this recipe from Dreena Burton's Let Them Eat Vegan cookbook. She also has a cute video that accompanies the blog post (Plant Powered Kitchen) that I found on the internet.
If I made these again, really try to find some fresh oregano- I used dried, and it didn't add much flavour. I liked the olives in it too. I baked them, but to make this again, I would either fry them, or use less oatmeal as they were a bit dry.

I found this on SeriousEats blog. This was simple, but delicious. I used navy beans rather than chickpeas, and since they can be a bit bland, the red pepper flakes helped give it some kick. I would make again.

Detoxinista is another blog favourite. So much so, that I've ordered her new cookbook: Everyday Detox. Her recipes, especially desserts are easy to make, and reliably good. Here's one I tried recently- Cashew Butter/ Chocolate Chip Cookies. No flour needed, and chia eggs instead of eggs. She recommends keeping them in the freezer once they are baked- I agree. I substituted peanut butter for cashew, but cashew butter would be decadently good! Link is below.

Grinding the chia seeds into powder

Mix with some water and refrigerate for a few minutes until the texture is thick and gooey.

A new blog discovery- Green Kitchen Stories. When this recipe came into my newsfeed, I knew I had to try it. The only cooking required is the pasta- so it's like a warm pasta salad.
I modified a bit, using some baby swiss chard from my garden instead of the arugula, and didn't use the peaches.
It was fresh, and interesting- loved the taste and crunch of the pine nuts. Use really ripe tomatoes if you can- more flavour and softer.
This would be a perfect Friday night dinner, or an accompaniment to a main dish.
A favourite for sure!

Wednesday, 22 July 2015

This recipe came from Dreena Burton's Plant Powered Kitchen blog. I have one of Dreena's books- Let Them Eat Vegan, which is quickly becoming one of my favourites. She knows how to cook. Her recipes often take a little longer, not because they're difficult, but because there are often several ingredients including an array of spices. I appreciate this because it elevates a recipe from good to great. And that is worth a few extra minutes for me, in my kitchen (where I love to be, anyway). Today I also ordered 2 more of her cookbooks- Vive le Vegan and Eat, Drink and Be Vegan which I have out on loan from the library (my way of trying a book before I invest in it!)

This recipe is easy and SO GOOD. I peeled, diced and steamed the sweet potato and it took 10 minutes, instead of 40-60 minutes in the oven. I didn't have enough cucumber so cut some kohlrabi into little dices and that worked well. You could add other ingredients as substitutions or additions as well. I topped it with some avocado and roasted sunflower seeds. The dressing is perfect- zippy but not crazy spicy. I made it in a separate jar and drizzled it into the salad rather than adding it directly in.

You can also sub some mango and avocado instead of sweet potato (her suggestion). And there are other ways of serving it too, just read her post.

Saturday, 18 July 2015

If you enjoy hummus and want a nice variation, try this one from the Thug Kitchen cookbook. Easy, creamy and delicious. I varied the recipe according to what I had on hand- 2 cans of pinto beans and dried rosemary. The hint of rosemary really made it.
This might be my go to hummus- so good!

Monday, 13 July 2015

We were in Toronto this weekend, and enjoyed a wonderful dinner at Grasslands. My husband ordered a rice bowl full of delicious vegetables, and a marinated tempeh. I tried my hand at one tonight from the cookbook Refresh. I made a dijon corn meal crusted tofu with it, but a marinated tofu would be great too. The greens were fresh and lively but the dressing and sauce really made the dish. I would make this again.

Tuesday, 7 July 2015

This is such an easy salad, no recipe is really required. The lettuce I would recommend is romaine, (on the bottom) because when everything else is piled on top, this lettuce holds up with freshness and crunch.
Other than that, just start layering… I used sweet peppers, cucumbers, green onions, grape tomatoes, a little feta cheese, frozen corn, chickpeas, and avocados. But any vegetable that hold up would be just fine. If you want to add some extra crunch, toast some strips of tortilla and add to the top. I will include a dressing but you can always go simple as well. My daughter put together one with a little olive oil, lemon juice, dijon mustard and worcestershire and it was delicious.

The recipe comes from a great cookbook- Forks Over Knives by Del Sroufe. Enjoy!

Next time I would slice the tortilla strips thinner and pile them up in the centre- would make for a nicer presentation. :)

Sunday, 5 July 2015

I made fresh rolls once before and it was a disaster. Don't ask me why I couldn't roll them- it's really not rocket science. But they were a floppy mess. It turned me off making them until today when I came across this recipe from one of my favourite cookbooks- Thug Kitchen. I've had good luck with the other recipes so figured I'd give this one a shot. I'm glad I did. Here's the recipe:

1. Trim and slice the mushrooms into strips no thicker than your finger and mince the garlic. Heat up the oil in a wok/skillet over medium heat. Add the mushrooms and saute until they start releasing a bunch of liquid (1-2 minutes). Add the soy sauce, green onions, ginger, and garlic and cook until most of the liquid evaporates (~2 minutes). Add the toasted sesame oil, stir to combine, and turn off the heat. Transfer the filling onto a plate to cool. Wipe down the wok to save clean up time later.

2. Make the dipping sauce – put the sugar and the rice vinegar into a small sauce pot and bring to a simmer over medium heat. Let cook for ~4 minutes, stirring occasionally. Stir in the chili paste and lime juice and turn off heat. After it cools for a couple of minutes, put it in the fridge.

3. Chop up the veggies for the rolls. The recipe is supposed to be flexible when it comes to fillings, so use what you have. Make sure to have the lettuce, something crunchy, and some herbs, Cut everything except the lettuce into strips about 2 in. long. Cut the lettuce into thirds.

4. Warm about 3 inches of water in your wok/skillet from earlier. Get it hot, but not too hot so you wouldn’t get burned if you touch it. Turn off the heat. Place one spring roll wrapper flat in the water for 10-15 seconds until it becomes bendy. Let the extra water drip off and then transfer to a plate.

5. Fold the wrapper in half like a taco, except flat. Lay down a lettuce leaf, about 2 fingers worth of filling, and a scoop of sauteed mushrooms on the left side of the semicircle wrapper. Fold the wrapper over once from left to right. Fold the bottom up like a burrito. Roll slightly tightly and press the end flap against the roll. Repeat steps 4 & 5 until you run out of filling.

6. To serve, add the chopped peanuts to the dipping sauce and enjoy. According to the original recipe, finished rolls will keep in the fridge for about 2 days.

These were so easy. Took a little time because I'm still getting used to this mandolin of mine (grrr) but other than, that, nothing to it.

They were full of flavour- the ginger and garlic really popped as did the fresh herbs.

Next time I would experiment with thin strips of tofu, or marinated/baked tempeh (sweet and sour).
This blog - The Simple Veganista had a beautiful recipe that I will try next time. http://bit.ly/1dGg191

I would totally prepare these as an appetizer, or take them to a potluck. Who doesn't like spring/summer rolls?! Give them a try!

Getting my ingredients ready to stir fry.

Start with the mushrooms..

Add the onion, garlic, ginger, tamari and finish with a splash of sesame oil.

I must admit- the mandoline does make a nice job of julienning the cucumber and carrot. Fresh herbs and lettuce from the garden..

Dipping the rice sheets into fairly warm water until they are limp, but still easy enough to manage (if they are too wet, they rip easily)

Friday, 3 July 2015

So.. this is not your typical granola bar. It's green. And super healthy. And so good! The combination of the toasted oats and pumpkins seeds, the dates and goji berries, puffed quinoa and matcha tea- with the smooth flavour of melted tahini, brown rice syrup and maple syrup, all blended together is an interesting, delightful flavour, packed with goodness. I also added a couple scoops of vegan protein powder to make this a perfect treat after a run.

All set for the fridge.

Melting the gooey goodness.

Toasting the oats and pumpkin seeds brings out more flavour.

I added even more Matcha Tea- it's such a super food.

Goji berries, dates, and quinoa puffs too.

Combine the oats and pumpkin seeds to the mixture

Add and blend the syrups.

Line a brownie pan with plastic wrap and put it in the fridge until it's set.
ENJOY!

About Me

One of my favourite places to be is in the kitchen.

Cooking for me is a heart filled experience. I'm very aware how blessed I am to have an abundance of fresh food when so many in this world go hungry. It humbles me, time and time again- to see and touch, smell and taste each gift Mother Nature has provided. And it fills me with joy when I can share my love of cooking with others.

Whether it's stirring a pot of simmering soup, or making my mom's apple pie- my heart and soul is in it all.